Instructions

• Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan and set aside.
• Make the pretzel crust: in a medium bowl combine 1 3/4 cups crushed pretzel pieces and 6 tablespoons melted butter until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form a crust.
• In the bowl of an electric mixer (or a large bowl with a hand mixer), beat 1/2 cup room-temperature butter and 1 1/2 cups sugar on medium-high speed until light and fluffy, about 2 minutes.
• Add the 2 eggs one at a time, mixing briefly after each until incorporated. Add 2 teaspoons vanilla extract and mix to combine.
• With the mixer on low to medium speed, add 3 tablespoons cocoa powder, 1 1/4 cups all-purpose flour, and 1/4 teaspoon salt. Mix until just combined, scraping the bowl once or twice, about 2–3 minutes.
• Fold in 2/3 cup chocolate chips, if using, with a spatula.
• Evenly spread the brownie batter over the pressed pretzel crust. Place the pan on a baking sheet and bake for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
• When the brownies have about 3 minutes left to bake, prepare the peanut butter topping: place 1 1/2 cups creamy peanut butter in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth and pourable. Stir in 1/3 cup powdered sugar until the mixture is smooth and lump-free.
• Remove the brownies from the oven and immediately pour the peanut butter mixture over the warm brownies. Spread to an even layer.
• Let the pan cool on a wire rack until warm, then refrigerate for 1–2 hours to fully set the peanut butter layer. Cut into bars and serve.